Easy Paleo Recipes

Paleo diet is what humans eat in Paleolitic age. It basically includes meat, fish, vegetables, and fruits as well as excludes dairy or cereal products and processed food. If you don’t know much about this buzzing healthy diet, read What Is Paleo Diet? After that move on to get some amazing Paleo recipes!

Paleo Recipes

If you think paleo diet is boring, you must go through these paleo recipes and try them regularly. You will never miss the taste in your food!

Paleo Sweet Potato Fries and Baked Carrot

Get this:

Sweet potato – 1 (cut into strips of ½ inch)

Carrots – 6 to 8 (cut into strips of ½ inch)

Dried herbs (rosemary, thyme or parsley) – 2 teaspoons

Olive oil – 2 teaspoons

Pepper – ½ teaspoon

Salt – 1 teaspoon

Do this:

Preheat your oven to 400 degrees.

Cut the carrots and sweet potato into small strips.

Take a big baking sheet and toss sweet potatoes, carrots, pepper, salt and the dried herbs.

Keep everything in one single layer. Flip the fries over a couple of times to make sure that they brown evenly.

Now fry bake for 35-40 minutes or till the time they become crispy and golden brown. Make sure that they don’t burn.

The cooking time is 40-45 minutes.

Paleo Crispy Brussels Sprouts with Black Garlic Aioli

Get this:

For the black garlic aioli

Black garlic – 3 cloves (minced)

Egg yolk- 1

Lemon juice – 1 and ½ teaspoon

Olive oil – ¼ cup

Himalayan salt – one pinch

For the Brussels sprouts

Brussels sprouts – 1 pound

Olive oil – 3 teaspoons

Black pepper and Himalayan salt to taste

Do this:

For black garlic aioli

Mash the garlic and add salt to make a paste.

Combine egg yolk and lemon juice. Now pour this to the bowl of your food processor.

Drizzle olive oil slowly till all the oil has been included, and your mixture becomes emulsified.

Include garlic paste. Pulse for combining.

For Brussels sprouts

Preheat your oven to 425 degrees.

Bring together oil and Brussels sprout in your bowl.

Season with pepper and salt to taste. Mix gently for coating the sprouts.

Pour mixture into a baking sheet. Transfer to oven.

Now bake for 10 minutes. Stir gently.

Bake till the sprouts begin to turn crispy. This should take about 10 to 15 more minutes.

Serve with aioli.

Paleo Baked Tilapia with Radish

Get this:

Boneless and skinless fillets of tilapia – 4

Sea salt – 1/8 teaspoon

Black pepper – 1/8 teaspoon

Sliced lemon – ½

Trimmed and chopped radish – 1 bunch

Trimmed and chopped onion – 1

Drained capers – 2 teaspoons

Lemon juice – 1 teaspoon

Do this:

Preheat your oven to 400 degrees.

Cut the parchment paper into 4 squares and fold in half down the middle. Unfold.

Place a fillet in each paper piece.

Add lemon, pepper and salt.

Fold the paper. The fish must be covered completely. Secure all the sides.

Transfer to the baking sheet. Bake for 10 minutes.

Add lemon juice, onion and radish.

Paleo Chicken Tikka

Get this:

Yogurt – 215g

Grated ginger – 1 teaspoon

Coriander seeds (ground) – 1 teaspoon

Crushed garlic – 2 cloves

Lemon juice – 1

Chili powder – 1 teaspoon

Chicken breast – 750g

Coconut oil – 2 teaspoons

Do this:

Mix everything in a big bowl.

Now cut your chicken into small cubes and place in the bowl.

Marinate overnight.

Thread the chicken.

Cook for 6 minutes in your grill. Turn frequently.

Garnish before serving.

Dark Chocolate Bar- the Paleo Dessert

Get this:

Cocoa powder – 3 teaspoons (unsweetened)

Coconut milk – ½ cup

Honey – 1 teaspoon

Coconut sugar – 1 teaspoon

Salt – just a pinch

Do this:

Blend everything together. Taste it, and add more if you feel necessary.

Pour them into ice-pop molds. Do ensure that there is some space left, because the mixture is going to expand once it is frozen.

Refrigerate for 4 hours.

Run ice-pop mold under hot water for a few minutes. This will help you pull out the pops.

Carrot Salad for Paleo Diet

Get this:

Carrots – 10 medium (grated)

Green cabbage – ¼ (finely shredded)

Rutabaga – 1 small (grated)

Raisins – ¼ cup

Dried coconut – ½ cup

Parsley – ¼ cup (chopped)

Dijon mustard – 2 teaspoons

Coconut oil – ¼ cup

White wine vinegar – ¼ cup

Ginger – 2 to 3 teaspoons (finely grated)

Pepper – ½ teaspoon

Salt – ¾ teaspoon

Do this:

Grate or chop the carrots, rutabaga, and cabbage.

Keep them and the other ingredients to a big mixing bowl. Mix with your hands. Combine well.

Serve the salad immediately. You can refrigerate it for a few hours as well so that the flavors can develop fully.

Paleo Kashmiri Chicken

Get this:

Almond butter – 125g

Large onions – 3

Peppercorns – small sprinkle

Cardamom – small sprinkle

Cinnamon stick – 1 (small)

Chopped ginger – 1 (small)

Chopped garlic – 2 cloves

Chili powder – 1 teaspoon

Paprika – just a pinch

Chicken – 1.5 kg

Yogurt – 250g

Do this:

Fry the peppercorns, onions, cinnamon and cardamom in almond butter. The onions should turn golden.

Add the garlic, chili, ginger, and paprika with some salt. Fry for 2 minutes.

Paleo Veggie Pasta

Again here’s a strict “no-no” food for Paleo recipes- pasta! Relax!, you have to use vegetables to make this Paleo pasta! Yes! Vegetables converted into pasta! That’s only one of the many amazing Paleo recipes!

Get this:

Yellow squash – 1

Zucchini – 2

Tomatoes – ½ cup

Asparagus – 1 bunch

Basil – 2 teaspoons (chopped)

Olive oil – 1 and ½ teaspoons

Pepper and salt to taste

Do this:

First, cut the ends of your zucchini and wash them.

Now peel a section at a time with your vegetable peeler for 4 ribbons. Rotate and continue. Keep rotating and peeling till you reach the core of the seeds. Follow this process for the squash and zucchini. You will have a bowl full of ribbon pasta.

Pour 1 teaspoon olive oil to your pan and heat over medium flame.

Include the ribbons and keep stirring for 1 to 2 minutes.

Melt ½ teaspoon olive oil in another skillet. Add asparagus and tomatoes till they become cooked and tender.

Now add basil, pepper, and salt to taste.

Keep the pasta in a bowl. Top with the vegetable mixture. Sprinkle basil and serve.